 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Although this calls for leftover chicken any other leftover meat works well too. Recipe source: local newspaper which was adapted from Quick and Healthy Recipes and Ideas. Ingredients:
8 (8 inch) whole wheat tortillas |
1 1/2 cups chicken, cooked and cubed (see note in description) |
3/4 cup salsa |
1/2 cup reduced-fat cheddar cheese (we use ww mexican blend cheese) |
1 cup plain fat-free yogurt |
1/2 cup salsa |
1 teaspoon parsley, dried |
2 tablespoons cilantro, chopped |
1/4 teaspoon cumin, ground |
Directions:
1. Preheat oven to 400 degrees F.
2. In a bowl mix together filling ingredients.
3. Warm tortillas (5 seconds in a microwave).
4. Wet one side of tortilla and place wet side down and then spoon filling in the center of tortilla. Fold to hold in the filling. Repeat with remaining tortillas and filling.
5. Spray baking dish with Pam. Lay chimichangas, seam side down in dish. Bake for 15 minutes.
6. To make sauce:.
7. Mix together ingredients in a bowl and refrigerate before serving.
|
|